Bacon-Egg Foo Yung Recipe
Ingredients
1/2 lb. bacon, chopped
3/4 c. chopped celery
1/2 c. peas
1 can water chestnuts
1/2 c. chopped onion
1 can bean sprouts, drained
1/2 c. sliced mushrooms
8 eggs, beaten
1 1/2 tsp. soy sauce
1 1/2 tsp. salt
1/2 tsp. pepper
2 tsp. cornstarch
1/2 tsp. sugar
1 tsp. oil
Directions
Cook bacon bits in skillet until crisp; drain on paper toweling.
Combine bacon, celery, peas, water chest- nuts, onion, bean sprouts, mushrooms, eggs, 112 tea- spoon soy sauce, 1 teaspoon salt and pepper in bowl; mix thoroughly.
Pour about 1 /4 cup egg mixture for each omelet onto hot greased griddle.
Bake on each side over medium heat until set but not dry.
Place omelets on heated serving platter.
Combine remain- ing soy sauce and salt in saucepan.
Add cornstarch, sugar, oil and 1/2 cup water.
Boil for 5 minutes, stirring constantly, until thickened.
Serve sauce with Egg Foo Yung.
Combine bacon, celery, peas, water chest- nuts, onion, bean sprouts, mushrooms, eggs, 112 tea- spoon soy sauce, 1 teaspoon salt and pepper in bowl; mix thoroughly.
Pour about 1 /4 cup egg mixture for each omelet onto hot greased griddle.
Bake on each side over medium heat until set but not dry.
Place omelets on heated serving platter.
Combine remain- ing soy sauce and salt in saucepan.
Add cornstarch, sugar, oil and 1/2 cup water.
Boil for 5 minutes, stirring constantly, until thickened.
Serve sauce with Egg Foo Yung.
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